Stuffed peppers
This is a great recipe to make on a weekend and use as lunch for the week. My husband is not a pepper fan but he does like the stuffing, so he will eat it as a side with a main dish. So if your family does not like peppers, that is an option!
Ingredients:
* 1 Cup of Long-Grain Brown Rice
* 4 Large green bell peppers
* 1 Large Onion, diced
* 2 TSP + 1 TSP of Olive Oil
* 1 LB of ground turkey
* 1/2 TSP of dried greek Oregano
* 1/2 Cup Grated Parmesan cheese
* 1/4 cup grated Mozzarella Cheese
* Salt and Pepper to taste
Directions:
1. Cook rice according to package directions or use a rice cooker
2. Preheat Oven to 375 degrees F. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of the peppers, remove seeds.
3. Place peppers in a backing dish that you have prayed with olive-oil.
4. Remove white membranes from pepper caps. Dice the pepper caps and the onion into fairly small pieces. Heat 2 TSP of olive oil in a large skillet, saute diced peppers and onions until they soften but are not browned ( about 3 minutes). Remove mixture and place in a bowl.
5. Add 1 TSP of oil to skillet then add ground turkey and cook until browned, breaking it apart.
6. Put Onion pepper mixture back into the pan. Add dried spices. Saute about 3 minutes to blend flavors. Then Add the cooked rice and Parmesan cheese. Season with salt and pepper to taste. Cook long enough to just warm the mixture.
7. Stuff peppers with the mixture, using a spoon to press the mixture down so it is tightly packed. Bake peppers for 30 minutes. You can cook any extra mixture in a dish along with the peppers.
8. After he 30 minutes, remove peppers and any extra mixture and put a generous amount of mozzarella on each pepper. Place them back into the oven for about 10 minutes or until cheese is melted and browned.
9. Serve and Enjoy!
Tip: You can freeze the peppers for about a month or two. IF you do freeze them, they will be a little softer, but still tasty!
Ingredients:
* 1 Cup of Long-Grain Brown Rice
* 4 Large green bell peppers
* 1 Large Onion, diced
* 2 TSP + 1 TSP of Olive Oil
* 1 LB of ground turkey
* 1/2 TSP of dried greek Oregano
* 1/2 Cup Grated Parmesan cheese
* 1/4 cup grated Mozzarella Cheese
* Salt and Pepper to taste
Directions:
1. Cook rice according to package directions or use a rice cooker
2. Preheat Oven to 375 degrees F. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of the peppers, remove seeds.
3. Place peppers in a backing dish that you have prayed with olive-oil.
4. Remove white membranes from pepper caps. Dice the pepper caps and the onion into fairly small pieces. Heat 2 TSP of olive oil in a large skillet, saute diced peppers and onions until they soften but are not browned ( about 3 minutes). Remove mixture and place in a bowl.
5. Add 1 TSP of oil to skillet then add ground turkey and cook until browned, breaking it apart.
6. Put Onion pepper mixture back into the pan. Add dried spices. Saute about 3 minutes to blend flavors. Then Add the cooked rice and Parmesan cheese. Season with salt and pepper to taste. Cook long enough to just warm the mixture.
7. Stuff peppers with the mixture, using a spoon to press the mixture down so it is tightly packed. Bake peppers for 30 minutes. You can cook any extra mixture in a dish along with the peppers.
8. After he 30 minutes, remove peppers and any extra mixture and put a generous amount of mozzarella on each pepper. Place them back into the oven for about 10 minutes or until cheese is melted and browned.
9. Serve and Enjoy!
Tip: You can freeze the peppers for about a month or two. IF you do freeze them, they will be a little softer, but still tasty!
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